PRESS RELEASE (14/07/2016)
Loano offre per l’inizio del fine settimana una nuova occasione per gustare i sapori della cucina locale.
Venerdì 15 e sabato 16 luglio on the waterfront of Loano, near the Sea Workers' Cottage, the traditional Crostolo Festival.
In the large steel pan more than 2 meters in diameter for two days will be packed and fried in more than 200 liters of oil the “Crostoli” and the “Fugassin”.
On the first day, from 5 p.m., you can enjoy the “Crostoli”, a typical sweet of the Riviera, similar to “bugie” or “chiacchere,” whose dough is made with flour, eggs, sugar, yeast water and flavorings.
On the second day, again starting in the afternoon, frying in the frying pan will be “Fugassin,” a savory dough made of flour, water, yeast, olive oil and flavorings. Served hot they may be accompanied by bacon.
Mixing the ingredients, according to traditional recipes handed down from generation to generation, will be the expert cooks of the’Crostolo Festival Association.
